Friday, November 23, 2012

Banana Split Salad


Fruit-studded sweet cream makes an easy treat. Sounds perfect for summer, but we whipped it up for Thankgsiving and it is good in the fall too. I found it quite a while ago at Baking Like Betty (apparently it's a Paula Deen recipe) and I finally got around to making it after all this time of the recipe sitting in my file.
                                 
Banana Split Salad


1 (14-oz.) can sweetened condensed milk
1 (12- or 8-oz.) tub of Cool Whip, thawed
1 (21-oz.) cherry pie filling
3 medium bananass, sliced
1 (8-oz.) can crushed pineapple, drained
1/2 c. chopped pecans, toasted
1/2 c. shredded sweetened coconut
1 c. fresh strawberries, sliced
Garnish: Pecans, coconut, strawberries and chocolate fudge (all optional)

In a large bowl combine milk and Cool Whip till well blended. Fold in the cherry pie filling, bananas, pineapple, pecans, coconut and strawberries. Garnish as you wish. Serve chilled.


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